Benefits Of Rye Bread

Rye grain has become widespread throughout the world but was originally grown in Germany. It is popularly known as secale cereal and has different varieties, varying in texture and color. Recently cultured and domesticated, rye was initially growing in the wild in eastern and central parts of Poland and Turkey. Today, it is used domestically in making bread and is thought to have many health benefits.

1. Cardiovascular health

It is essential for maintaining heart health as it help lower â€˜â€™badâ€™â€™ cholesterol level in the body, which is responsible for heart disease and high blood pressure. Moreover, regular consumption of rye bread can prevent your risk of atherosclerosis, as well as the development of plaques of the artery.

2. Reduces high cholesterol

Studies have shown that consumption of rye bread can help to lower cholesterol level, providing protection from common heart disease such as arteriosclerosis and hardening of the arteries. It also maintain stable blood sugar levels, thereby is beneficial to diabetic patients.

3. Prevents certain types of cancer

Cereals and whole grains are effective in combating breast cancer. The fiber also destroys cancer causing organisms and toxins, preventing risk of colon cancer. Additionally, the fiber contain polysaccharides, with water binding abilities that make you feel fuller longer.

4. Aids in weight-loss

Rye bread is an excellent nutritional plan for those trying to lose weight. Instead of diet ing, incorporate this nutritious bread into your daily nutrition and reap its benefits. In fact, studies have shown that consumption of rye bread can prevent obesity.

5. Reduces risk of Diabetes Mellitus

Rye is high in magnesium, which play a role in enzymatic actions. Magnesium is a catalyst in the metabolism of glucose in the body, as well as insulin secretion. This process prevents your risk of developing Diabetes Mellitus.
Excessive consumption of rye bread or food containing fiber can cause bloating, as well as acid reflux and irregular bowel syndrome.

1 User Submission

It’s pretty hard to make rye bread without also using wheat flour. Pure rye doesn’t produce much gluten and the bread comes out like really dense, very dry cake. Nasty. The rye bread in stores has a lot of wheat flour. I like to make mine with dill seeds instead of caraway seeds sometimes and I always use extra yeast, twice the sugar (to feed the extra yeast – it won’t be there when the bread is done) and bread flour – wheat (more gluten than all purpose) in a 3:1 ratio (3 parts wheat, 1 part rye) with good results. I’ve tried 50:50 and the results were ok, certainly has more rye than bakery rye bread but still not as nice a texture. Good luck!